Left over Turkey, Lime and Coriander Quesadillas

Needing to used up left over turkey.  Why not try Donna Hay's chicken Quesadillas but instead of using chicken, use turkey.
1/2 packet cream cheese
2 tbls Lime juice
2 green onions
2 cups cooked turkey or Chicken
1 cup grated Cheddar Cheese
1/2 chopped Coriander (cilantro) leaves
6 small corn or flour tortillas

Mix together all ingredients except for the tortillas in a bowl until well combined.  Sandwich the mixture between two torillas.  Brush with oil.  Either bbq or toast in a sandwich press for 2 minutes until warmed through.  Cut into wedges and serve with wedges of lime squeezed over the top.  You can serve with a green salad for a lovely lunch time meal.

Pizza Scrones - (A good way of using up leftover ham)

I made what I called pizza rolls one day and my daughters friend immediately christened these as pizza scrones as she said that they were a cross between a scone and a roll.  They have been called scrones ever since in our house. Here's how they are made.

Either make or purchase a pizza dough.  Roll it our into a rough rectangle and spread with pizza toppings.  After christmas I use ham and cheese as I usually have so much ham left over.

 Roll up along the long edge to make a large sausage rather like a swiss roll.  Cut in to inch slices.

Place cut side up in a lamington or baking dish lined with paper.  Bake in 200 oC oven for 10 to 15 minutes  or until golden.  I have used different fillings and you can experiment if you like.  Some of the other ideas are vegemite and cheese, pesto and goats cheese.



Duck, Mango and Noodle Salad

During summer my family are often off to outdoor events in which we need to take a picnic dinner.  I have been taking this favourite salad served in Chinese takeaway containers with chopsticks both of which I have purchased from a packaging store.   Here is my recipe.

Soak the rice noodles in boiling water for 2 minutes or until they are soft.  Rinse in cold water and drain. 

Slice cooked duck breasts (I have been buying cooked duck breasts in a Chinese style from the local supermarket.)

In a large bowl combine noodles, sliced duck breast, 2 chopped lebanese cucumber, bean shoots, 2 thinly sliced spring onions, large bunch of chopped fresh mint and coriander, 1 thinly sliced mango, and 2 tbls crushed roasted peanuts. 

For the dressing combined juice of 1 lime, 1 tbls fish sauce, 2 tbls soy sauce, 1 finely chopped red chili and 1 tbls palm sugar or brown sugar.

Pour the dressing over the other ingredients mix well to combine.  Dish out into takeway containers and garnish with fresh coriander leaves. 



Thai Chicken Puddings

This recipe has been taken from St Hilda's Anglican School for Girls "One Fine Day" Cookbook and was submitted by Susan Glenn.  It is the easiest meatball recipe I have ever seen as the meatballs are cooked in mini muffin tins and not fried and they therefore stay together really well.  Here is the recipe.

500g Chicken Mince
2 Cloves of Garlic
1/4 cup oyster sauce
1 tbls Fish Sauce
1 1/4 cups coconut cream
Salt and Pepper
1/2 cup Chopped Coriander
Coriander Leaves and sliced red chili for garnish
Sweet Chili sauce for dipping sauce.

Mix in a bowl chicken mince, garlic, oyster sauce, fish sauce, coconut cream, coriander, salt and pepper until combined.  Spoon the mixture into a non-stick mini muffin tin and cook in 180 oC oven for 10 - 15 minutes or until the meatballs have pulled away from the sides.  Serve warm on a platter sprinkled with fresh coriander leaves and slice chili with sweet chili sauce.  They can be served cold or warm, they can be frozen and then reheated in a microwave.

Cheats Roast Chicken

Easy and cheap, this meal can be prepared very quickly and it is a favourite with everyone in my family.

Spread out chicken drumsticks in a roasting pan.  Sprinkle with sea salt, paprika, fresh rosemary leaves and chopped bacon.  Break up a whole bulb of garlic and place unpeeled cloves between the drumstick.  Drizzle a small amount of extra virgin olive oil over chicken.  Place in oven set at 180oC and bake for 30 to 40 minutes.  I serve mine with potatoes in their jackets and steamed beans.

Sticky Pork Spare Ribs

What little kid or big kid doesn't love sticky bbq spare ribs?  Most people will have all these ingredients in their fridge or pantry cupboard bar the actual ribs.  They can be baked in the oven but I do think that they have a better flavour on the BBQ.

Ingredients

1/4 cup Barbecue Sauce
1/4 Tomato Ketchup (for Aussie People Tomato Sauce)
1 Tbls Honey
Pork spare ribs (Approx 14 individual ribs)

Mix the first three ingredients together.  Place the ribs in a clean plastic bag (zip lock) and pour over the sauce.  Seal the bag and make sure all the ribs are well covered.  You can put in the refrigerator at this point if you want.

BBQ the ribs for about 10 minutes but keep turning to so they don't burn.  Serve with Rice and Vegetables.

Dead Easy Steamed Chicken

This recipe is a family favourite of ours which I often use, especially if I have been over indulging. It is  simple, light, low fat and a lovely way to cook chicken breasts as they end up beautifully moist.

Marinade
1-2 cloves garlic
1/4 cup soy sauce
1tbls Mirin Wine (Japanese wine) or Chinese Cooking Wine or Dry Sherry

(If you want to cheat, you can always use a good quality commercially made teriyaki Marinade)

5 Chicken Breasts with skin removed.

Cover the chicken breasts with the marinade in a non reactive bowl (ie glass or stainless steal).  If you have time refrigerate for a couple of hours if not just leave for 5 mins.

Place baking paper in a bamboo steamer (or for those lucky enough in your thermomix steamer) and place the chicken on the paper.  Pour a little of the marinade over the top.

Half fill a wok with boiling water and place the steamer inside the wok and cover with the wok lid. Steam for 10 - 15 minutes.  The chicken should be firm but slightly springy to touch when it is done.

Serve with some green vegetables and steamed rice.